Salmonella levels fall: FSA

- Last updated on GMT

Related tags: Food standards agency, Food, Salmonella

A Food Standards Agency (FSA) survey shows that salmonella levels in UK-produced eggs are now a third less than in 1996. According to the survey,...

A Food Standards Agency (FSA) survey shows that salmonella levels in UK-produced eggs are now a third less than in 1996. According to the survey, which tested UK-produced eggs from shops and markets, one in every 290 boxes of six eggs on sale has the possibility of salmonella contamination. This compares to one in 100 boxes in a 1995/6 survey. Dr Judith Hilton, head of microbiological safety at the FSA, said: "This is very reassuring and good news for the consumer. Basically if you are buying UK-produced eggs from shops and markets the possibility of any salmonella contamination is very low indeed, and significantly lower today than in the mid-1990s." But the agency points out that although the chances of eggs being contaminated are now low, eggs cannot be guaranteed to be salmonella free, whatever the source or type. The agency recommends caterers use pasteurised eggs, rather than shell eggs, in products that won't be cooked or will be only be lightly cooked before eating. Effective pasteurisation kills any potentially harmful bacteria. For more information visit www.foodstandards.gov.uk

Related topics: Legislation

Property of the week

The Hazeldene Hotel

- Tenancy

The Hazeldene Hotel is opposite the Famous Blacksmiths Shop in Gretna Green. With 11 letting rooms, it is in a prime location to offer fantastic...

Follow us

Pub Trade Guides

View more